Autumn Greens Well Dressed In Seasonal Finest From The Market

STEVE PETUSEVSKY VEGETARIAN TODAY

November 4, 2004|STEVE PETUSEVSKY VEGETARIAN TODAY

I recently flew five hours and then drove more than an hour to a beautiful little town called Calabasas, the gateway to the Santa Monica mountains in California. I was here to teach a fall entertaining cooking class.

This is a picture-perfect, sophisticated country hamlet surrounded by mountains and dramatic canyons. I sat outside at the local Starbucks to drink coffee when I looked up to see comedian Howie Mandel at a table surrounded by Hollywood types. At the table next to him sat singer Jessica Simpson with her entourage.

I had to call my daughter at college in Gainesville to validate my experience. She wanted to know what Jessica was wearing.

It was time to think about my evening's class, which turned out to be very successful because the 40 attendees were all foodies.

Although my class on autumn entertaining is structured, the school director told me to peruse the produce section and use any seasonal or local items I desired. I was like a kid in the candy store, filling my basket with huge bunches of Swiss chard, red chard, local Asian apple pears and field greens. I piled in five squash varieties and a few bags of cranberries. The chocolate selection spoke to me, and I knew this would be part of the finale.

That night I prepared seven recipes, including desserts. After all, one dessert just isn't enough. Perhaps it was the crisp air or maybe the fact I had to wear a jacket to keep warm, but I truly felt the autumnal kitchen calling. I realize how much, living in Florida, I miss the change of seasons. Maybe it's just that I'm thrilled that the end of hurricane season is almost here, but fall cooking never seemed so enjoyable.

Here I bring you Autumn Greens, Poached Cranberries, Walnuts and Asian Pears With Ginger Ale Vinaigrette, one of the more popular recipes of the evening. If you like, omit the goat cheese garnish.

Steve Petusevsky is the owner of Chef Steve's, 2221 N. Commerce Parkway, Weston, 954-385-5600, and the author of The Whole Foods Market Cookbook (Clarkson Potter, 2002). If you have questions for him, write Vegetarian Today, Sun-Sentinel, 200 E. Las Olas Blvd., Fort Lauderdale, FL 33301-2293. Or send an e-mail with your full name, address and telephone number to dhartz@sun-sentinel.com with "Vegetarian Today" in the subject line. Personal replies are not possible.

ASIAN APPLE PEARS ARE ROUND AND GOLDEN BROWN WITH A SWEET FLAVOR AND CRUNCHY, JUICY TEXTURE. THEY CAN BE FOUND IN MOST SUPERMARKETS. IF YOU CAN'T FIND THEM , SUBSTITUTE APPLES OR PEARS.

Ginger Ale Vinaigrette:

1/2 cup jarred chutney (mango, apple or any variety)

1 cup ginger ale

2 tablespoons raspberry or apple cider vinegar

1 tablespoon walnut or extra-virgin olive oil

Salt and fresh-ground black pepper, to taste

Autumn Salad:

2 cups fresh cranberries

1 cup water, ginger ale or apple juice

1 cinnamon stick

1 (4-ounce) bag field greens

1 medium Asian apple pear, unpeeled, cored and chopped

Juice of 1 lemon

1/4 cup walnuts, lightly toasted*

2 tablespoons crumbled goat cheese, for garnish

To make vinaigrette: Combine all ingredients in a nonreactive small mixing bowl and whisk to combine.

To make salad: Place cranberries, water and cinnamon stick in a nonreactive small saucepan and bring to a boil. Reduce heat and simmer 5 minutes until cranberries pop and soften. Remove from stove and let cool.

When ready to serve, place field greens in a large mixing bowl. Toss apple pear with lemon juice to prevent browning and add to the greens. Add cranberries and their liquid, walnuts and vinaigrette. Toss well and top with goat cheese. Makes 4 servings.

*To toast nuts: Place nuts in a single layer on a baking sheet. Toast in a 375-degree oven about 10 minutes, shaking pan periodically to turn nuts, until nuts are golden and fragrant. Or place in a dry skillet over medium heat 5 to 7 minutes, stirring often.